3/4 CUP BEST-QUALITY OLIVE OIL, PLUS 2 TABLESPOONS
6 GARLIC CLOVES, PEELED AND MINCED
3 CUPS CHICKEN STOCK, HOMEMADE, (BUT CANNED WILL DO)
1/2 CUP FINELY CHOPPED ITALIAN PARSLEY
1 -1/2 TEASPOONS DRIED MEXICAN OREGANO
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
6-4 OUNCE BONELESS, SKINLESS CHICKEN BREAST, GRILLED OR COOKED ANY WAY TO YOUR LIKING, SLICED INTO JULIENNE
1 POUND ANGEL HAIR PASTA
½ POUND SHIITAKE MUSHROOMS, CUT INTO ½-INCH SLICES
½ POUND FRESH ASPARAGUS, BLANCED, COOLED, AND CUT INTO 1-INCH LENGTHS
FRESHLY GRATED PARMESAN CHEESE
1. HEAT THE OLIVE OIL IN A DEEP HEAVY KETTLE. ADD THE GARLIC AND COOK OVER LOW HEAT UNTIL GOLDEN, ABOUT 5 MINUTES.
2. ADD THE CHICKEN STOCK TO THE KETTLE ALONG WITH THE PARSLEY, OREGANO, AND THE SALT AND PEPPER TO TASTE. SIMMER, PARTLY COVERED, FOR 10 MINUTES. (THE SAUCE MAY BE PREPARED AHEAD, COOLED, AND REHEATED FOR SERVING.)
3. IN A LARGE POT, BRING 4 QUARTS OF WATER TO A BOIL. DROP IN THE ANGEL HAIR PASTA. COOK UNTIL TENDER BUT STILL FIRM.
4. PLACE A MEDIUM SAUTE PAN ON MEDIUM HEAT AND ADD THE REMAINING 2 TABLESPOONS OF OIL, ADD THE MUSHROOMS AND SAUTE UNTIL SOFTEN. ADD THE BLANCHED ASPARAGUS AND COOK UNTIL WARMED THROUGH.
5. MEANWHILE, REHEAT THE SAUCE IF YOU HAVE ALLOWED IT OT COOL. ADD THE CHICKEN BREAST AND HEAT GENTLY. ADD THE MUSHROOMS AND ASPARAGUS.
6. DRAIN ANGEL HAIR AND TOSS IT IN THE KETTLE TOGETHER WITH THE SAUCE. SERVE IN THE KETTLE, TOPPED WITH THE PARMESAN GARNISH, OR TRANSFER TO WIDE SOUP BOWLS AND GARNISH EACH SERVING WITH PARMESAN.
